This Spinach-Artichoke Fondue is everything I love about the classic dip, just dressed up a little and placed front and center. It’s creamy, cozy, and feels like something you serve when you actually want people to linger.

I make this when I want food to be part of the conversation, not something that disappears in five minutes. There’s something about a warm pot and shared dipping that slows everyone down in the best way.

This isn’t fussy food, though it looks like it could be. One saucepan, a few thoughtful ingredients, and about twenty minutes is all it takes to pull together.

I’ve learned that fondue has a way of making even small gatherings feel intentional. You don’t need a crowd, just a few people who like to snack and talk at the same time.

The flavors here are familiar but layered. Creamy cheese, savory spinach, tender artichokes, and just enough bite to keep things interesting.

I’ve made this for holidays, casual wine nights, and even once as dinner with a loaf of bread and zero regrets. It always disappears faster than I expect.

Ingredients Needed for the Recipe

• Shredded fontina cheese – this is the base, giving the fondue its smooth, melty texture.
• Shredded Asiago cheese – adds a sharper note so the cheese doesn’t taste flat.
• Cornstarch – helps the cheese melt evenly and stay silky instead of clumpy.
• Unsalted butter – creates the rich starting point for building flavor.
• Frozen chopped spinach – brings that classic spinach-artichoke flavor without extra prep.
• Minced garlic – adds warmth and depth without overpowering the cheese.
• Red pepper flakes – just enough heat to wake everything up.
• Anchovy paste – melts into the background and boosts savory flavor.
• Freshly grated nutmeg – a subtle touch that makes the cheese taste fuller.
• Dry white wine – keeps the fondue light and balanced.
• Low-sodium chicken broth – stretches the sauce without watering it down.
• Cream cheese – adds body and extra creaminess.
• Canned artichoke bottoms – tender, hearty pieces that hold their shape.
• Fresh lemon juice – brightens everything at the end.
• Salt and black pepper – used carefully to finish the fondue.

I always take a minute to prep everything before turning on the stove. Fondue moves quickly once it starts, and having ingredients ready makes the process relaxed instead of rushed.

The mix of cheeses matters more than it looks like on paper. Fontina melts like a dream, while Asiago keeps things from tasting one-note.

How to make ?

Step 1 – Prep the Cheese

In a bowl, toss the shredded fontina and Asiago with the cornstarch until evenly coated. This small step makes a big difference in how smooth the fondue turns out.

Set the bowl aside and keep it close. You’ll be adding the cheese gradually, and timing matters here.

Step 2 – Build the Flavor Base

Melt the butter in a large saucepan over medium heat. Once it’s melted, add the spinach, garlic, red pepper flakes, anchovy paste, and nutmeg.

Cook for about a minute, just until the garlic softens and everything smells deeply savory. You’re not browning anything, just waking it up.

Step 3 – Add the Liquids

Pour in the white wine and chicken broth, then bring the mixture to a gentle simmer. This is where the fondue starts to feel like something special.

Keep the heat steady and avoid letting it boil aggressively. Gentle is the goal from here on out.

Step 4 – Melt the Cheese Slowly

Whisk in the cheese mixture a handful at a time, letting each addition melt fully before adding more. It takes patience, but it’s worth it.

The fondue should start looking glossy and thick, not stringy or separated. If you rush this step, it shows.

Step 5 – Finish the Fondue

Whisk in the cream cheese until completely melted, then stir in the chopped artichoke bottoms. Add the lemon juice and season with salt and black pepper.

Once everything is smooth and combined, transfer the fondue to a warm fondue pot and serve right away.

This is the moment where people start hovering. I’ve learned to have dippers ready before I even announce it’s done.

Serving Ideas

This fondue loves a variety of things to dip. Crusty bread is obvious, but it doesn’t have to stop there.

I like offering a mix of textures so everyone finds something they love. It turns dipping into a choose-your-own adventure.

• Toasted baguette slices or sourdough cubes
• Steamed broccoli or cauliflower florets
• Roasted baby potatoes
• Apple slices for a sweet contrast
• Warm soft pretzels or pretzel bites

If this is part of a larger spread, I keep portions smaller and refill as needed. Warm, fresh fondue always tastes better than a pot that’s been sitting too long.

Variations

This recipe is a great base if you like to tweak things depending on the crowd. I’ve made small changes over the years that still keep the soul of the dish intact.

The key is not changing too many things at once. One or two thoughtful swaps go a long way.

• Swap the chicken broth for vegetable broth to keep it vegetarian.
• Add a handful of grated Gruyère for a deeper, nuttier flavor.
• Stir in caramelized onions for a slightly sweet, savory twist.
• Use chopped artichoke hearts if bottoms aren’t available.

When I experiment, I always make notes. It’s how this fondue slowly became one I trust every single time.

Tips

• Squeeze the spinach very dry to avoid watering down the fondue.
• Keep the heat low once the cheese goes in to prevent separation.
• Add the cheese slowly and don’t rush the melting process.
• Taste before adding salt, since the cheeses already bring seasoning.
• Serve immediately for the best texture and flavor.

Fondue is forgiving, but it rewards attention. A little care at each step keeps it smooth and rich all the way to the last bite.

This Spinach-Artichoke Fondue has become one of those recipes I turn to when I want something reliable yet special. It’s comforting, shareable, and always feels like a good idea.

Every time I make it, someone asks for the recipe, and that never gets old. Good food does that, it invites connection without trying too hard.